Buttermilk pancakes topped with salted caramel sauce, vanilla cream, sliced bananas, and crushed Nilla wafer cookies. The first bite of this breakfast treat will sweep you right off your feet!
If you've ever tried Denny's banana caramel pancakes then you already know how addictingly good this flavorful combination can be.
Made with my (Copycat) Denny's Pancake Recipe as the base and given a few variations to make this meal. You're going to love these end results!
Salted Caramel banana pancakes sound fancy, taste incredible, and really come together quickly and easily as well. You're going to love this delicious breakfast recipe for any occasion.
Why This Recipe Works
- It's delicious. Salted caramel and bananas with crunchy cookie pieces and fluffy buttermilk pancakes. Every bite is like an explosion of flavors you are going to want to repeat over and over again.
- It's simpler to make than you'd think. I am a big fan of using shortcuts in the kitchen so using boxed vanilla pudding mix and storebought caramel sauce really helps to reduce the time and effort needed to make this yummy meal. We do add in our own twists, but it's still much easier than if we made everything from scratch.
- It's a very filling meal. Even though it tastes so good that you'll want several plates worth, trust me when I say it's filling. Just two pancakes with toppings will have you feeling stuffed.
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🥘 Ingredients
For the pancakes, you will need
All-purpose flour- You will need all purpose flour to create the gluten structure in the pancakes.
Granulated sugar- Use granulated sugar to make the pancakes a little sweeter. Sugar also helps to create a fluffier structure within the pancake.
Leavening agents- To help the pancakes rise as they cook, you'll need both baking powder and baking soda.
Salt- Use salt to help naturally enhance the flavors.
Egg- This is a binding agent to help the pancakes texture. The yolk also adds a richer taste.
Canola oil- Use canola oil or vegetable oil to give these pancakes necessary fats to turn out delicious.
Buttermilk- This will give us a wonderful taste! You can DIY your own buttermilk if needed.
Crushed shortbread cookie pieces- We use crushed Nilla wafer cookies for a subtle crunch in our pancakes.
Salted Caramel Sauce for Pancakes
Caramel ice cream topping/syrup- You can use caramel topping from a jar or a bottle. I used caramel from a bottle. It's thinner and will require some cornstarch to help thicken, but that's okay!
Cornstarch- Use this to thicken the caramel sauce to the perfect consistency.
Salt- Adding salt will help to give us a more indulgent flavor.
For the Toppings, you will need
Ripe banana- Use a ripe banana for added toppings on your pancakes. This will really give us a full experience.
Crushed shortbread cookie pieces- More Nilla wafer cookies!
For the Vanilla Cream, you will need
Vanilla cook and serve pudding- You could make your vanilla cream from scratch, or you can take a shortcut and use boxed vanilla pudding. The cook and serve pudding tastes almost exactly like homemade cream anyways.
Milk- You will need milk to cook the vanilla pudding according to the package directions.
For specific quantities, see the recipe card below.
🍽 Equipment Needed
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🔪 Instructions
Check out how to make salted caramel banana pancakes with these simple step-by-step instructions:
Vanilla Cream
Prepare the vanilla cook and serve pudding according to package directions and place a piece of plastic wrap over the top of the pudding as it cools to prevent a skin from forming. Set aside until needed.
Salted Caramel
Add the caramel, cornstarch, and salt to a small saucepan and whisk together for about 5 minutes over medium heat until very bubbly. Remove from heat and let rest. It will thicken as it cools.
Pancakes
In a large mixing bowl, combine the flour, sugar, baking powder, salt, and baking soda until well mixed.
In another bowl whisk together the egg, oil, and buttermilk until blended.
Add the egg mixture to the dry mixture and whisk until combined and no flour streaks remain. Do not overmix. The batter will be lumpy and thick.
Let the batter rest for about 5 minutes while you preheat your skillet to medium heat (about 350 degrees F).
Scoop the batter by the ¼ cup measures and round out into circles. Sprinkle some crushed shortbread pieces onto the batter.
Cook for about 1-2 minutes per side or until both sides are golden in color.
Assembly
Stack two or three pancakes onto a plate and spread some vanilla pudding on top.
Drizzle salted caramel over the top as desired.
Garnish with sliced ripe banana and more shortbread cookie pieces.
🧾 Substitutions
I used nilla wafers as my shortbread cookie crumbs but you can use just about any vanilla or plain flavored crispy cookie. Biscoff cookies and other shortbread cookies work really well in this recipe!
🧾 Quick DIY Buttermilk
If you don't have buttermilk on hand, don't worry. You can easily make some yourself using ingredients you already have on hand.
Simply take 1 cup of milk (can be almond milk, soy milk, whole milk, or even half and half) and remove 1 tablespoon of liquid from the measurement.
Now add in 1 tablespoon of lemon juice or 1 tablespoon of white vinegar, depending on what you have. Stir together and let rest for about 5 minutes before using it.
🍴 Recipe Tips
Make the filling first
When making these salted caramel banana cream pancakes, I recommend making the vanilla cream (the pudding) prior to beginning the pancake batter. Let the pudding rest with plastic wrap over the top so that the skin doesn't form as it rests.
Rest the batter
Letting your pancake batter rest for 5 minutes will help to give you a much more fluffy end result too!
👩🏻🍳 Storage
Leftover caramel can be stored in an airtight container in the fridge but it will harden as it cools and chills.
🍳Reheating
Reheat in a bowl in the microwave to make it drizzling consistency. About 15-45 seconds depending on how much you heat at once.
💭 FAQs
Keep your leftovers stored in an airtight container or Ziploc bag in the fridge for 3-4 days. Reheat again before eating. I recommend keeping the pudding, pancakes, and caramel separate and using fresh banana slices as needed.
While butter tastes great on pancakes I truly enjoy spraying my pans with oil and then rubbing the fresh pancakes with butter before serving. This is because butter often burns and browns too quickly on the skillet which results in spotty-looking pancakes. Oil on the pan is more likely to give you a nice golden color.
Yes, you can make this batter the night before and keep it well covered and stored in the fridge until ready to use in the morning. Don't add any shortbread cookie pieces until ready to heat so that they don't become soggy while waiting.
More great breakfast recipes to check out soon
- Birthday Cake Pancakes
- Overnight Tater Tot Breakfast Casserole
- Eggless Pancakes
- Pancakes in a Mug
- Cinnamon Roll Waffles
- Easy Sheet Pan Pancakes
📖 Recipe
Salted Caramel Banana Pancakes
Ingredients
- 1 ¾ cups all purpose flour ($0.14)
- 2 tablespoon granulated sugar ($0.01)
- 2 teaspoons baking powder ($0.04)
- ¼ teaspoon salt ($0.02)
- ½ teaspoon baking soda ($0.01)
- 1 large egg, slightly beaten ($0.08)
- 3 tablespoons canola oil (vegetable oil works too) ($0.09)
- 1 ½ cups buttermilk ($1.18)
- ½ cup crushed shortbread cookie pieces ($0.22)
Salted Caramel
- ½ cup caramel ice cream topping/syrup ($0.79)
- 2 teaspoon cornstarch ($0.01)
- ½ teaspoon salt ($0.05)
Toppings
- 1 ripe banana sliced ($0.25)
- 2 tablespoon crushed shortbread cookie pieces ($0.03)
Vanilla Cream
- 1 box (3ounce) vanilla cook and serve pudding ($0.99)
- 2 cups milk ($0.38)
Instructions
Vanilla Cream
- Prepare the vanilla cook and serve pudding according to package directions and place a piece of plastic wrap over the top of the pudding as it cools to prevent a skin from forming. Set aside until needed.
Salted Caramel
- Add the caramel, cornstarch, and salt to a small saucepan and whisk together for about 5 minutes over medium heat until very bubbly. Remove from heat and let rest. It will thicken as it cools.
Pancakes
- In a large mixing bowl, combine the flour, sugar, baking powder, salt, and baking soda until well mixed.
- In another bowl whisk together the egg, oil, and buttermilk until blended.
- Add the egg mixture to the dry mixture and whisk until combined and no flour streaks remain. Do not overmix. The batter will be lumpy and thick.
- Let the batter rest for about 5 minutes while you preheat your skillet to medium heat (about 350 degrees F).
- Scoop the batter by the ¼ cup measures and round out into circles. Sprinkle some crushed shortbread pieces onto the batter. Cook for about 1-2 minutes per side or until both sides are golden in color.
Assembly
- Stack two or three pancakes onto a plate and spread some vanilla pudding on top.
- Drizzle salted caramel over the top as desired.
- Garnish with sliced ripe banana and more shortbread cookie pieces.
Notes
- Do not overmix the batter. You should only try to get the flour incorporated so that there are no dry streaks left in the batter. Overmixing will result in rubbery pancakes. There should be a few lumps.
- The pancakes are ready to flip when the edges look set and there are bubbles on top.
- Do not squish the pancakes. Squishing will make them rubbery and dense. Let them rise naturally. If the outside is cooking faster than the insides, turn down the heat.
- Leftovers. Keep your leftovers stored in an airtight container or Ziploc bag in the fridge for 3-4 days. Reheat again before eating.
- Tips for the vanilla pudding. When making these salted caramel banana cream pancakes, I recommend making the vanilla cream (the pudding) prior to beginning the pancake batter. Let the pudding rest with plastic wrap over the top so that the skin doesn't form as it rests.
- Letting your pancake batter rest for 5 minutes will help to give you a much more fluffy end result too!
- Leftover caramel can be stored in an airtight container in the fridge but it will harden as it cools and chills. Reheat in a bowl in the microwave to make it drizzling consistency. About 15-45 seconds depending on how much you heat at once.
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